thanks bolas mate, hey you said tom without mate. our first lovers quarrel...lol.
btw, i should have added that a plank can be 1/64 to 1/4 inch thick ( don't you love avoirdupois?) depending on how quickly you want to cook it (depending upon the ambient temp of the stove, broiler, or grill-the higher the heat, the smaller the wood) and how many times you might use the plank.
oh yes, there is no sticking at all, and unless you flip the fish, the skin will be, for better lack of a term, kinda ooky. if cooked properly, the meat will slide off the skin easily for plating.
i find it's best to cook the fish to desired temp/texture through (my guess is you like mediym rare) peel off the still soft skin, chop and fry the skin. fried fish skin is delicioso.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.